1 (10 oz) bag tortilla
chips
2 (10.75 oz) cans cream of chicken soup (I used
98% fat free)
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilies
(Ro-tel)
1 can black beans, rinsed and drained
1 packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese
Directions:
Preheat oven to 350 degrees. Lightly
grease a 9x13-inch pan.
In a large bowl, combine the chicken soup,
sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my
hands) and spread half of them on the bottom of pan. Spread half of the chicken
mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
Bake for 30 minutes, until bubbly and
cheese is starting
to brown.
1 egg
2 tbsp. milk
1 (16.3-oz.) can Pillsbury® Grand’s!®
1 (2.1-oz.) pkg. precooked bacon, cut into
1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4
medium)
Heat oven to 350°F. Spray with Pam a
13"x 9" casserole dish. In large bowl, beat egg and milk with wire
whisk until smooth.
Separate dough into 8 biscuits; cut each
into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold
in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit
pieces in single layer.
Bake at 350°F. for 23 to 28 minutes or
until golden brown. Cut into squares
Ingredients:
1 cherry pie filling (any fruit filling)
1 cup powdered sugar
1 – 8 oz. cream cheese
2 Tb milk
2 pkg Pillsbury crescent rolls 1 tsp vanilla
Directions;
Hospitality Set, place triangles on the edge and spread cheese on the bottom, then the pie filling & fold over. Bake at 375 degrees for 25-30 min.
Icing: Mix 1 cup powdered sugar, 2 T milk, 1 tsp vanilla and pour over the top.
